UCookbook: Beans and greens burger

Did you know frozen veggies are just as nutritious as fresh? We’ll show you how to use your frozen peas for more than icing down sore knees—like making a simple veggie burger that’s big on flavor and short on time.

Before we begin, let’s clear the air: Frozen vegetables are real vegetables. They are just as nutrient-rich as fresh vegetables, according to recent research. They’re also way more affordable, require less prep, and can hang out in the back of the freezer without turning all sorts of moldy. Now that’s a theme month we can get behind.

Those wonderful white beans are fiber filled and protein packed. The spinach contains high amounts of Vitamins K and A, and the onions add Vitamin C to your diet.

Recipe review

Scott V.Third-year student at St. Louis University School of Law, Missouri

Finding a low-sodium, high-nutrient meal that still makes me excited for dinner is not easy, but this recipe meets the criteria. I especially appreciate the level of flavor because of how healthy it is.

Cost?The total cost was about $20, which is fairly expensive, but you might have many of the ingredients on hand already if you cook regularly.

Taste?I added some different seasonings (sage and parsley) to play with the flavor profile. Next time, I want to try a more Southwest style, with red pepper flakes, cumin, cayenne pepper, etc.

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